1. Add cream cheese and milk together in a small saucepan and stir over double-boiler until melt and mixture is smooth and creamy. 2. Add in butter and remove saucepan from double-boiler. Leave to cool slightly. 3. Divide egg whites and yolks. Add the yolks into cream cheese mixture. 4. Sift together cake flour and corn flour. Fold the flour into the mixture. 5. Lightly grease the mold with butter and scatter with cranberries. 6. Beat egg white until frothy and add in cream of tartar. Slowly add in castor sugar and beat until soft peak form. 7. Fold 1/2 of the whites into cheese mixture gently with a rubber spatula. Do not inflate the whites by over-fold the batter. Pour the batter into the remainder cheese mixture and continue fold it gently until blended. 8. Use water bath method, bake the cake on preheated oven 150'C for 40 minutes.